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McBitty's Bean Burgers


McBitty's Bean Burgers


Delicious, healthy, and budget-friendly basil & mozzarella grilled cheese sandwiches #recipe

Yotam Ottolenghi’s Pasta and Zucchini Salad

NYT Cooking: This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from “Plenty,” his first cookbook. It is rich with vegetables and fresh herbs, and is dead simple to make. The salad comes together in under an hour, and is substantial enough for a warm evening’s supper.


Chard Stalk, Chickpea, Tahini and Yogurt Dip

This dip is a cross between hummus and classic Middle Eastern dip called silqbiltahina, made with chard stalks and tahini. I’ve added lots of yogurt to the mix. (Photo: Andrew Scrivani for The New York Times)

Turkey Mole Verde

NYT Cooking: A few things may come to mind when thinking of mole: chocolate, long ingredient lists and even longer cooking directions. But mole verde is a bit of an exception. This version comes together in about an hour, combining a pumpkin-and-sesame-seed paste with a sauce built from tomatillos, chard, romaine and jalapeños. Cooked turkey simmers in sauce just long enough to pick up...

Cooking with the New York Times

These addictive seasoned "fries" from Mark Bittman are actually baked, but we promise you won't miss the grease. The spice mix – garlic powder, paprika, salt and black pepper – can be used on regular potatoes as well (you'll just need to increase the baking time a bit). (Craig Lee for The New York Times)

Pasta With Green Puttanesca

NYT Cooking: Puttanesca is a sauce that plies its trade all year round, with ingredients — pantry staples like anchovies, garlic and olives — at the ready whenever the desire strikes. But this puttanesca takes advantage of spring greens, using fat green garlic cloves and baby spinach to lend a pungent verdancy to a tried-and-true dish. (If green garlic isn’t available, use regular, but...

NYT Cooking: Light, Fluffy and Rich Pancakes